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Smoked Sausage, Cheese and Potato Soup recipe

Smoked Sausage, Cheese and Potato Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A hearty, German-inspired soup. It's the perfect soup for the cold winter months.

69 people made this

IngredientsServes: 8

  • 3 cubes chicken stock
  • 5 medium potatoes, cubed
  • 450g kielbasa sausage, sliced
  • 1 onion, diced
  • 1 small head cabbage, cored and sliced
  • 350ml evaporated milk
  • 450g Gruyere cheese, grated
  • salt and pepper to taste

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Place the stock cubes, onion, potatoes and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 2.5cm. Bring to the boil, then simmer over medium heat for 15 minutes.
  2. Add the sausage and cook for an additional 20 minutes. Reduce heat to low and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat and serve immediately.


Kielbasa are Polish smoked sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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Reviews & ratingsAverage global rating:(74)

Reviews in English (59)

This has an excellent flavor & it's very easy to make.-21 Dec 2014

by PatsyK

The cheese adds a nice flavor and makes the dish more exciting than my similar recipe. The cheese has to be added when the pot is simmering lightly or when turned off, because if you have the pot boiling away, you will get cheese goo!! The cheese melts best when it starts out at room temperature, not cold. I always brown the sausage first in the soup pot, and then the onion, because it adds a layer of flavor. If there is too much grease for your taste after browning the sausage and onion, you can remove it with a paper towel before the liquid is added. I also add a can of diced tomatoes, with juice, but that is because I like the combo of cabbage, potatoes and tomatoes with the cheese. Thanks, this is a great winter warmer-upper!!-03 Jan 2005


I used this recipe as the first dish I served at a recent backyard Octoberfest. My friends couldn't get enough!-30 Dec 2004

Recipe Summary

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 3 cups elbow macaroni
  • 1 pound smoked beef sausage, cut into bite-size pieces
  • 2 (14.5 ounce) cans stewed tomatoes, chopped, juices reserved
  • 1 sweet onion, diced small
  • 2 ounces shredded sharp Cheddar cheese
  • 2 ounces shredded Monterey Jack cheese
  • 2 teaspoons olive oil, or more to taste
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon onion powder, or more to taste
  • ¼ teaspoon garlic powder, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package shredded American cheese (such as Kraft® Melts)

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.

Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Sausage and Cheese Potato Soup

This hearty and delicious Sausage and Cheese Potato Soup is perfect for a warm and comforting dinner on a chilly night. Made with simple ingredients, you can have this soup on the table in 30 minutes.

My kids aren’t the biggest soup eaters, but they absolutely loved this sausage and cheesy potato soup. My youngest even asked if she could take it to school for lunch the next day. These simple and familiar ingredients and flavors come together to create a fantastic comfort food soup.

The only thing that really takes up much time when making this sausage and cheesy potato soup is the chopping of the vegetables. Once you finish that up you are looking at about 20 minutes until this soup is ready to serve. I adore potato soups, especially cheesy potato soups, but many of them require baking the potatoes ahead of time. Not this one, they just cook right in the soup base. One note about the potatoes, I strongly prefer red potatoes in this soup. I find that russets and Yukon potatoes, which are great for mashed potatoes, tend to give the soup a bit too much of a mashed potato feel/flavor/texture. The red potatoes become tender, hold their shape and don’t starch up the soup so to speak. You can make it with either, but one I made it with red potatoes there was no turning back.

I’m all about easy meals, especially on winter school nights during this busy holiday season. I feel like we are going in 100 directions, time is short, I’ve got 30 unfinished projects, tasks and plans, the calendar is full and my mind is reaching overload. So when Johnsonville Sausage reached out to me to ask if I would like to try their new Sizzling Sausage Grill I was a bit hesitant at first. One more thing? Then I did a bit of reading and realized that it could actually make meals easier, as I could throw our sausage or brats into it, turn it on, and it would cook them, perfectly, and shut itself off when they were done. Thanks to Johnsonville Sausage for sponsoring this post.

Part of the reason I prefer baking to cooking is that baking feels a bit more controlled. Cooking, especially when you start to get all the burners going, always seems like a lot to focus on when you throw kids, pets, doorbells and ringing telephones into the mix. When I read that the Sizzling Sausage Grill had a temperature probe that allowed it to perfectly grill sausage and then shut off, I was sold. Not to mention I can make perfectly grilled sausage year round from the comfort of my kitchen. It was perfect for making this deliciously cheesy soup.

For this soup you’ll need two burners going on the stove, one to cook the veggies and broth, another to cook the cheese sauce. With the Sizzling Sausage Grill, the sausage can basically cook itself, one less thing for you to worry about. With this indoor electric grill, you can cook up Johnsonville sausages from the comfort of your own home, without all the prep or cleanup! The grill ensures perfectly cooked sausage in just 15 minutes. This would make a great holiday gift for any sausage lover.

The Sizzling Sausage Grill works anywhere there is an electrical outlet, and you can grill just one or up to five sausages at a time. The grill has an enclosed design that seals completely when locked so that the sausages are cooked and browned evenly, the juices and flavor don’t escape, and no drippings splatter outside the grill. You can purchase your own Sizzling Sausage Grill and take advantage of free shipping with the code “sizzle”. Promo code expires December 11th, so hurry!

Slow Cooker Cheesy Smoked Sausage & Potato Soup

With the mornings starting to be much cooler here, I’ve been on a bit of a soup kick. Funny thing is though, every day that I’ve made soup over the last few weeks, it’s warmed up well into the 70s by dinner time which definitely doesn’t feel like soup weather . . . lol! My boys don’t seem to care though because they love soup, especially this one.

This Slow Cooker Cheesy Smoked Sausage & Potato Soup is so good and the perfect soup for those days chilly days (and even not-so-chilly days).The fact that I’ve made this soup three times over the last couple weeks should tell you how good it is. We love it with a little cornbread on the side or served in bread bowls. It’s absolutely delicious!

How to make Sausage Potato Soup

In the photos above, I’ve broken down the steps for making this sausage potato soup in picture form, and below is a description of what’s happening in each of the numbered photos.

  1. Brown the sausage use hot or mild Italian sausage (whichever you prefer). Transfer sausage to a paper towel-lined plate to drain off the grease.
  2. Next, sauté the onions, celery, and carrots (they don’t get much more tender throughout the cooking process, so don’t rush ’em). Dice all three veggies into small, even sizes so they’ll cook quickly and integrate into the soup nicely.
  3. Celery, carrots, and onion are nice and tender!
  4. Dice the baby gold potatoes. I definitely recommend Yukon gold or baby gold potatoes they taste the best in this soup! Cut the potatoes into evenly small, bite-sized pieces as shown in this picture.
  5. Add potatoes and the seasonings.
  6. Add chicken stock or broth (we like chicken stock best).
  7. While the soup is simmering, prepare a roux and then cream mixture in a separate pot and grate some Cheddar cheese. Pour the cream mixture into the soup and then add the Cheddar cheese. Stir in the sour cream, taste and adjustseasonings as needed. Make sure to use freshly grated Cheddar so you don’t get a waxy Sausage Potato Soup (pre-grated cheese has a cellulose coating to keep it from clumping together).


For an extra layer of yumminess, use a hot cast iron skillet to brown the sausage, and don’t over-stir or over crumble the meat — you want it to get browned to develop layers of flavor.

  • Smoked Sausage
  • Unsalted Butter
  • Chicken Broth
  • Red Potatoes
  • Velveeta Cheese
  • Whole Milk
  • Heaving Whipping Cream
  • Beer
  • Black Pepper
  • Onion Powder
  • Salt
  • Chives

Start by dicing your smoked sausage into 1-inch slices.

Take your diced sausage and butter and place them in your pot.

Cook until slightly brown.

Add the chicken broth and potatoes bring to a boil.

After you bring them to a boil reduce heat and let simmer for 10 minutes.

Homemade Potato Soup Recipe w/ Spinach & Sausage

I’m not a big fan of potato soup or so I thought. When I was preggers I got a weird craving for it even though I’d never tasted a good recipe for it. I started playing around with a few recipes I found online until I got it just the way I wanted it and now…..I’m in LOVE.

As soon as the weather starts to get cooler (which is now!) I break out this potato soup recipe. I dare any potato soup lover/hater not to like it.

This potato soup is so comforting and flavorful. I mean seriously, can you really go wrong with smoked sausage, potatoes, spinach, onions and garlic. All combined with creamy cream cheese, chicken broth and smokey spices to make a soup that is out of this world good! Always a pleaser at pot lucks (be prepared to give out the recipe or just direct them to my site! (smile)

I like to pair this up with buttered & toasted french bread and a big ol’ green salad. Easy, quick, and comforting meal for those fall and winter evenings.

Chicken Stock vs Chicken Broth

The other way I pack as much flavor as possible into this sausage and white bean soup (and all my soups/stews for that matter!) is by using chicken stock vs chicken broth for the liquid. Chicken stock is made with bones, vegetables, and aromatics (garlic, onion, etc) and is simmered for several hours. Chicken broth contains meat but not bones, and is simmered for a short period of time. Translation: stock’s got a TON of flavor! I use Costco’s Kirkland-brand organic chicken stock which, at the time of this writing, is certified gluten free. Fantastic flavor, and price!

Roasted Cauliflower and Potato Soup

Alrighty – fire up the stove and let’s get cooking!

Smoked Sausage Hashbrown Casserole

My husband LOVES smoked sausage with a hearty serving of potatoes. One of our family&rsquos favorite casseroles is our Farmhouse Cheesy Potatoes. We were looking for new dinner ideas and adding smoked sausage to a classic just made sense.

The result is this super cheesy and super delicious Smoked Sausage and Cheesy Potato Casserole! Hashbrown are our favorite type of frozen potato to use in a casserole.

Smoked Sausage or Kielbasa and Sauerkraut are some of our favorite recipes. The traditional mix of Sausage, Potatoes & Green Beans in the Instant Pot and the similar Sausage, Sweet Potatoes, and Green Beans are also regulars in our meal rotation.

Sausage and Potato Skillet is a new favorite because it&rsquos easy. And this casserole is a great addition to our collection of the best-smoked sausage dinner recipes!

Cheesy Potato and Smoked Sausage Hashbrown Casserole is unlike any of our other dinner recipes with sausage because of all of the cheese. It&rsquos the kind of meal that you crave. We always serve with a salad or another green vegetable like Air Fryer Roasted Broccoli to give balance to the meal.

If you have a lot of smoked sausages some extra coins or slices can be mixed into this Sausage Fried Rice for another delicious meal!

Cheesy Potato Sausage Casserole

Need a quick, yet hearty, dinner for a busy weeknight? Our cheesy potato sausage casserole is the perfect solution! Using only four ingredients, this dish is super simple to prepare, but packs a ton of flavor. Making eight servings, this potato sausage casserole leaves enough to make another meal – and tastes just as delightful when eaten as a leftover. And if you’re hosting a small group or need to bring a potluck dish to a gathering, this dish is sure to be a crowd-pleaser. Try it out and then share with family and friends on Facebook, Pinterest, Instagram and Twitter.

This potato sausage casserole is the perfect solution for a variety of occasions, from being a go-to weeknight meal, to a popular potluck dish. Smoked sausage, fresh potatoes, jarred Alfredo sauce, and tangy Cabot cheese (Cabot Lamberton Cheddar, Cabot Extra Sharp Cheddar, or Cabot Pepper Jack all work extremely well in this recipe) are the only ingredients you need to make this fabulous dish. You’ll combine all the ingredients in a baking dish (reserving about ¼ cup of cheese to sprinkle on top) and then bake at 350°F for approximately thirty minutes – until the dish is golden and bubbling. And that’s it – it really can’t get much easier!

If you loved this potato sausage casserole recipe, we think you’ll also love our Potato, Apple, and Sausage Bake. This dish serves six, packs a lot of great flavor, and has the added bonus of being lactose-free. Cabot’s mission as a cooperative of 800 farm families is to make the highest quality and best tasting dairy products. And we make sure to only feature our very best recipes guaranteed to please your family. We’d love for you to rate and review this recipe once you’ve tried it. We can’t wait to hear how much your family loved this potato sausage casserole!


14 ounces &ldquofully cooked&rdquo smoked sausage or kielbasa
5 cups cooked, peeled and cubed potatoes (about 2½ pounds before cooking)
1 (15-ounce) jar Alfredo sauce (about 1¾ cups)
4 ounces Cabot Lamberton Cheddar, Cabot Extra Sharp Cheddar or Cabot Pepper Jack, grated (about 1 cup)

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


CUT sausage in half lengthwise, then crosswise into slices. Combine in baking dish with potatoes, Alfredo sauce and about ¾ cup of cheese. Sprinkle remaining cheese on top.

BAKE at 350°F in upper third of oven for 30 to 35 minutes or until golden and bubbling.

Watch the video: Φτιάχνω λουκάνικα χωριάτικα, Καρδιτσιώτικα με πράσο. Grill philosophy (June 2022).


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